gimmesomeoven4.8
Corned Beef and Cabbage
This classic corned beef and cabbage recipe features tender slow-simmered brisket cooked in stout and beef broth with potatoes, carrots, and cabbage. See note below for Instant Pot or Crock-Pot options.
👥 6 Servings⏱️ Prep & Cook: 3h 45m⏳ Prep: 15 min🔥 Cook: 3h 30m👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●pot
- ●cutting board
📝 Preparation Steps
1
Prepare the corned beef. Rinse the corned beef under cold water to remove excess curing brine, then pat dry. Place it fat side up in a large Dutch oven or stockpot.
2
Add aromatics and liquid. Nestle the onion halves and garlic around the brisket. Sprinkle the included spice packet over the meat, then add the bay leaf and peppercorns. Pour in the beef stock and beer — the liquid should mostly cover the brisket.
bay leaf1
3
Simmer low and slow. Bring the pot to a gentle boil over medium-high heat. Immediately reduce the heat to low, cover, and let simmer gently for 2½–⏱️ 3 hours, until the corned beef is very tender and a fork slides in easily. Skim any foam from the surface as needed.
4
Add potatoes and carrots. Add the potatoes and carrots to the pot, submerging them in the liquid as much as possible. Cover and simmer for 25–⏱️ 30 minutes, until they’re nearly tender.
large carrots (peeled and cut diagonally into large chunks)4
5
Season the broth for the vegetables. Before adding the cabbage, taste the broth. Stir in ½ teaspoon freshly cracked black pepper, and add a small pinch of kosher salt only if needed (it’s likely already pretty salty).
Vegetables
6
Add the cabbage. Nestle the cabbage wedges into the pot. Cover and simmer for 15–⏱️ 20 minutes, until the cabbage is tender but still vibrant and not mushy.
7
Rest the corned beef. Transfer the corned beef to a cutting board and tent loosely with foil. Let rest for 10–⏱️ 15 minutes.
8
Slice and serve. Slice the corned beef thinly against the grain. Remove and discard the onion and garlic if desired. Serve with the potatoes, carrots, and cabbage, spooning some of the hot broth over everything. Sprinkle with parsley and serve with mustard, if desired.
large carrots (peeled and cut diagonally into large chunks)4
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